Quinoa is a seed, not a grain. It’s not something that I eat a lot of, but it does make a lovely breakfast porridge and a great alternative to oats. It’s naturally gluten free and rich in nutrients and protein so it’s a better choice than plain oats. It’s also really versatile so play around with the flavours. I find that using cinnamon and vanilla with some fruit means that there is no need to add in any other sugars, so try to avoid adding honey or syrups. As pears are in season, I poach them in a little warm water then slice and put on top with an extra sprinkle of ground cinnamon. This is a lovely autumnal, healthy start to the day and it’s also great cold, so make extra for breakfast the next day and eat with a little Coyo coconut yogurt stirred in.
- 50g quinoa flakes, washed (these flakes can be bought from some supermarkets or health food shops)
- 250ml filtered water
- 250ml coconut or almond milk
- Pinch of vanilla powder or 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 cup coconut flakes
- Fruit of choice to top (I like to use poached pear or fresh peach, stoned and cut into slices)
- Put the quinoa flakes into a pan and cover with the water. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the quinoa has turned translucent.
- Stir in the milk, vanilla and cinnamon and cook for a further 5 minutes until creamy.
- Sprinkle with the coconut flakes and serve in bowls with poached pears or fresh peach slices on top.